摘要
以感官评定为指标,在面火170℃、底火140℃、烘烤时间16 min的焙烤条件下,利用单因素试验和正交试验优化紫薯猕猴桃双色饼干的配方。结果显示:影响紫薯猕猴桃双色饼干品质的主次因素依次为糖粉量、紫薯泥量、色拉油和黄油比例以及糯米粉量;最佳配方为低筋面粉30 g、糯米粉4 g、糖粉13 g、鸡蛋液6 g、黄油5 g、色拉油2.5 g、紫薯泥10 g、猕猴桃泥5 g。
With sensory evaluation as index, the formula of double color biscuit prepared with purple sweet potato and kiwi was optimized by single factor test and orthogonal test under the baking conditions of surface temperature 170 ℃, bottom temperature 140 ℃, and baking time 16 min. Results showed that the factors that influenced the quality of the double color biscuits were orderly the content of sugar flour, the content of purple sweet potato, the ratio of salad oil to butter, and the content of glutinous rice powder. The optimal formula was: low gluten flour 30 g, glutinous rice powder 4 g, sugar flour 13 g, egg liquid 6 g, butter 5 g, salad oil 2.5 g, purple sweet potato mud 10 g, and kiwi mud 5 g.
作者
张永清
ZHANG Yong-qing(Henan Engineering Lab of Products and Equipments for Rapid Detection of Biomarkers,College of Food and Biological Engineering,Xuchang University,Xuchang 461000,Henan,China)
出处
《粮食与油脂》
北大核心
2020年第8期23-26,共4页
Cereals & Oils
基金
河南省科技厅科技攻关项目(172102110207)
河南省教育厅科学技术研究重点项目(16A210013)
河南省高等学校科技创新团队支持计划(15IRTSTHN016)
2016年度许昌市科技计划项目(科技攻关)(17)。
关键词
感官评定
正交试验
烘烤
最佳配方
双色饼干
sensory evaluation
orthogonal test
baking
best formula
double color biscuit
